Raw juice is unpasteurized, meaning it has not been exposed to heat during processing. This allows it to better retain heat-sensitive nutrients such as vitamin C, along with naturally occurring enzymes and phytonutrients found in fresh fruits and vegetables. Because the structure of these compounds remains largely intact, raw juice is often described as having higher nutrient integrity and a more vibrant, fresh flavor.

Pasteurized juice, by contrast, is heated to eliminate potentially harmful microorganisms and extend shelf life. While this process improves stability and safety over time, it can also lead to the degradation of certain vitamins and a subtle change in flavor. As a result, raw juice is more perishable and requires consistent refrigeration, but offers a closer representation of the original produce in both taste and nutritional profile.

High Nutrient Retention

The low-temperature extraction process retains more vitamins, minerals, and enzymes. This means you get more of the good stuff in every sip.

Preserved Enzymes 

Cold-pressed juices contain live enzymes that help break down food, making it easier for your body to absorb nutrients. These enzymes also support your digestive system, enhancing your body’s ability to process and absorb food.

Antioxidant Rich

The antioxidant content in cold-pressed juices remains intact. These antioxidants—like vitamin C, flavonoids, and carotenoids—help combat free radicals in the body, which can lead to oxidative stress and chronic diseases. With every cold-pressed juice, you’re giving your body an extra boost of protection.

Cold-pressed juice made purely from fresh fruits and vegetables, without heat pasteurization or added preservatives, has a naturally limited shelf life. SLO Pressed juices are best enjoyed within 4–5 days of the made-on date.

When stored properly in refrigeration at or below 41°F (5°C), these juices typically maintain peak flavor, color, and nutrient quality for up to 7 days.

Without preservation processes, cold-pressed juices are more susceptible to oxidation and microbial activity, which gradually affect taste, texture, and color.

Separation in raw cold-pressed juice is a natural process caused by gravity acting on the different components of the juice. Fruits and vegetables contain water, fiber, and natural solids that don’t remain uniformly suspended over time. Without preservatives or emulsifiers, heavier elements and solids gradually settle at the bottom, while lighter liquid rises to the top.

[IMPORTANT] Some of our recipes include a generous amount of ginger. Because ginger is denser than the juice itself, you may notice a white layer settling at the bottom of the bottle. This is completely normal and safe. Simply turn your bottle upside down and give it a swirl to mix the ginger back in before enjoying.

This separation does not indicate spoilage—it’s a sign that the juice is fresh and minimally processed. Because raw cold-pressed juices retain all their natural enzymes, vitamins, and minerals, separation is simply a reflection of their pure, unaltered state.

You can freeze your cold-pressed juice, but it’s important to handle it carefully—especially in glass bottles. Juice expands as it freezes, so leaving it fully sealed in a glass jar can cause the bottle to crack.

To freeze safely, you have two options:

• Transfer your juice into a plastic bottle.

• Or, if you’d like to keep it in the original glass bottle, remove 2–3 ounces of juice first to give it room to expand.

You may keep your juice in the freezer for up to 3 months. For best flavor and nutrients, freeze the juice early in its freshness cycle. Aim for placing your bottles in the freezer within the first day or two after the made-on date. After thawing, enjoy within 3–5 days and give it a gentle shake before drinking.